THESE ARE SOME OF THE MANY COOK BOOKS THAT ARE AVAILABLE FROM OUR LOCAL LIBRARIES
I HAVE HAD SOME INTERESTING CHATS WITH SONYA FROM HUONVILLE LIBRARY WHO HAS SADLY RELOCATED TO KINGSTON.
BUT IN FUTURE SHOWS I WILL FIND OUT MORE ABOUT THE FOOD SECTION OF THE LIBRARY WITH THE NEW MANAGER, MANDY OLIVER AND LOOK FORWARD TO CHATTING WITH HER
Ingredients:
Preparation:
1. Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss.
Refrigerate until cold and serve on a lettuce-lined salad plate, if desired
Ingredients (serves 4)
1. Place chicken stock and carrot in a large saucepan and bring to the boil over a high heat. Add risoni and cook for 11 mins.
2. Remove from heat and stir through lemon juice and parsley. Season with salt and pepper.
3. Ladle a little of the hot soup onto beaten egg and whisk. Gradually whisk the egg back into the hot soup. Serve immediately with toast.
Ingredients:
4 large mangos
2 tablespoons caster sugar
RICOTTA CREAM
300g fresh ricotta
2 tablespoons icing sugar, sifted
½ teaspoon vanilla essence
1 teaspoon grated lime zest
1 tablespoon lime juice
Method:
1.To make the ricotta cream, process the ricotta, icing sugar, vanilla, lime zest and juice in a food processor or mixer until smooth. Transfer mixture to a bowl, cover and refrigerate for 1 hour.
2.Preheat barbecue plate on high.
3.Cut 2 large cheeks (wide sides) from the mango. Cut into flesh of mango in a crisscross design, making sure that you don’t cut through the skin.
4.Place a piece of baking paper onto the flat grill plate.
5.Sprinkle the mango cheeks with the caster sugar and place on baking paper flesh side down, for about 5 minutes or until the sugar browns. 6.Remove mango cheeks from barbecue. Carefully push mango from the skin side so that the flesh all separates. Serve mango cheeks topped with the lime ricotta cream. Serve immediately.
Ingredients
1. Preheat oven to 200°C. Line eight round 7cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
2. Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place the tart tins on a baking tray and bake in preheated oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Set aside for 30 minutes to cool.
3. Meanwhile, use an electric beater to beat the butter in a medium heatproof bowl until pale. Gradually add the sugar and beat until pale and creamy. Add the egg and beat until well combined. Stir in the lemon juice.
4. Place the heatproof bowl containing the butter mixture over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring constantly with a wooden spoon, for 10 minutes or until mixture thickens and coats the back of the spoon. Remove from heat and set aside for 5 minutes to cool. Cover with plastic wrap and place in the fridge for 1 hour to chill.
5. To make the candied lemon rind, use a zester to remove the rind from lemons in long strands. (Alternatively, use a vegetable peeler to remove skin. Use a sharp knife to remove pith and cut rind into long, thin strands.) Line a baking tray with non-stick baking paper. Combine the rind, sugar and water in a saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until rind is translucent. Remove from heat. Use a fork to spread rind, in a single layer, over prepared tray. Set aside for 5 minutes to set.
6. Spoon the lemon curd evenly among pastry cases. Top with candied lemon rind to serve.
INGREDIENTS
½ cup honey
50g butter, melted
1 egg, beaten
2 cups ground almonds (almond meal)
½ cup dried cranberries
½ cup chopped pecans, plus 24 whole pecans
½ teaspoon bicarbonate of soda icing sugar, for dusting
METHOD
INGREDIENTS
125g softened butter
¾ cup brown sugar
1 egg
2 tablespoons honey
a pinch of salt
2 cups self raising flour
1/3 cup raspberry jam, warmed
2 cups icing sugar
15g softened butter, extra
1 teaspoon vanilla essence
2-3 tablespoons milk
METHOD
Preheat oven to 180°C.
Line a biscuit tray with baking paper.
Cream butter and sugar until well blended. Add egg, honey and a pinch of
salt. Fold through sifted flour.
Roll mixture into a log. Cover with plastic and allow to rest for about 20
minutes.
Uncover and slice into ½ cm slices. Place on tray and bake for 15
minutes or until golden.
While still warm brush ½ the biscuits with the jam. Set aside to
cool.
Sift icing sugar into a bowl. Add butter, and vanilla essence. Mix in
enough milk to form a thick icing. Spread other half of the biscuits with
the icing and sandwich together.
250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
1 ¾ cups (260g) plain flour, sifted
¼ cup (25g) cocoa, sifted
Mocha Filling
50g dark chocolate
20g butter
1 cup (160g) icing sugar
1 teaspoon vanilla essence
2 tablespoons hot coffee
METHOD
1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Beat butter and vanilla essence together with an electric mixer until creamy. Add icing sugar and continue to beat until pale and well combined. Add flour and cocoa and mix to combine.
2. Roll 2 teaspoons of dough into balls and place on prepared trays. Press centre of each ball with ball of thumb to make indentation. Bake for 12 minutes, until set.
3. Meanwhile prepare Mocha Filling. Melt chocolate and butter in a small heavy-based saucepan on low, stirring constantly. Stir in icing sugar, vanilla and enough coffee to make a smooth filling. Spoon filling into centres when barely warm then cool completely on wire racks.
